Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 3
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- Pages.587-592
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- 1996
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- 0367-6293(pISSN)
High Pressure Inactivation of Candida tropicalis and Its Effects on Ultrastructure of the Cells
고압처리에 의한 Candida tropicalis의 불활성화 및 세포구조의 변화
- Sohn, Kyung-Hyun (Foods R & D Center, Cheiljedang Corporation) ;
- Chang, Cheong-Kook (Foods R & D Center, Cheiljedang Corporation) ;
- Kong, Un-Young (Foods R & D Center, Cheiljedang Corporation) ;
- Lee, Hyung-Joo (Department of Food Science and Technology, Seoul National University)
- Published : 1996.06.30
Abstract
Effects of high pressure on the inactivation and microstructure of Candida tropicalis (C. tropicalis) were in vestigated. High pressure inactivation of C. tropicalis was a first order reaction. The decimal reduction time (D value) at 400 MPa was 1.4 min at
과일쥬스의 변패에 관여하는 Candida tropicalis에 대하여 고압처리에 의한 사멸과 미생물의 미세구조에 미치는 압력의 영향을 조사하였다. C. tropicalis의 가압사멸은 1차 반응을 따르며,